Instant mango pickle

This instant pickle uses unripe, green mangoes with a sour taste and firm white flesh.  The recipe requires less oil and salt than a typical mango pickle and as a result is healthier but has a shorter shelf life.    It is very quick to make and is a fantastic sour and hot accompaniment to almost any Indian dish.


Serves 4

Ingredients

• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1 teaspoon red chilli powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• pinch asafoetida powder
• 1/2 tablespoon light tasting vegetable oil
• 1 unripened mango - do not attempt this with a ripe yellow mango.

Method

• Heat a completely clean and dry pan for several minutes until it is so hot that a drop of water evaporates immediately.
• Now add the the fenugreek, mustard and cumin seeds and toss until they start releasing their aroma.
• Crush the seeds using a pestle and mortar and then transfer into a small mixing bowl.
• Add the chilli powder, turmeric, salt, asafoetida and oil and mix again
• Wash the green mango and dry it thoroughly.
• Halve the mango and remove the stone.
• Now slice each half lengthways to create 1 centimetre wide strips.
• Slice each strip to form small chunks.
• Place the chopped mango in the mixing bowl with the spices and the oil and mix thoroughly. 
• This pickle is best served immediately but can be stored in an air tight container for up to three days.